Apricot cake with pistachio glaze

A delicious gluten free cake

200g butter, room temperature

200g caster sugar

150g dried apricots, ready to eat, chopped

200g ground almonds

100g polenta

1 teaspoon baking powder (gluten free if necessary)

3 eggs, beaten

1 teaspoon vanilla extract

1 teaspoon rose water

Pistachio glaze

2 tablespoons caster sugar

juice and rind of ½ lemon

50g pistachio nuts, chopped

Set the oven 180c gas mark 4   Line a cake tin 20cm with nonstick paper

Beat the butter and sugar together till light and creamy, add in the apricots, almonds,polenta, baking powder, eggs, vanilla and rose water, mix well and spoon into the prepared tin. Bake for 35/40 minutes or until a skewer inserted in the centre of the cake comes out clean. Cool in the tin. To make the glaze, heat the sugar over a low heat, add in the rind and lemon juice, stir in the nuts and spoon over the cake.